Texas Lamb T-bones with Horseradish Crème Fraîche
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Credit: James Holmes, Chef, Olivia, Austin, Texas
The National Culinary Review, March 2010
From the Chef
“Courtesy of the American Lamb Board”
Ingredients
1 T. Dijon-style mustard
¼ cup extra virgin olive oil
1 jalapeño, minced
3 garlic cloves, chopped
Handful fresh rosemary
3 Texas lamb T-bones
Salt and pepper, to taste
Horseradish Crème Fraîche (recipe follows)
Horseradish Crème Fraîche
¼ cup buttermilk
1 cup cream
1 cup freshly ground horseradish
½ cup lemon juice, freshly squeezed
1 T. Worcestershire sauce
1 T. chopped parsley
Pinch of salt
Instructions
Method: Combine mustard, oil, jalapeño, garlic and rosemary; rub on lamb. Put lamb in plastic bag or bowl for several hours. Remove from marinade; season both sides with salt and pepper. Grill approximately 3 minutes per side for medium-rare.
Horseradish Crème Fraîche
Method: In nonreactive bowl, stir together buttermilk and cream. Cover; store in warm place overnight. Stir in horseradish, lemon juice, Worcestershire, parsley and salt. Serve over lamb T-bones.
Yield
3 servings
Tags
Lamb, Main Dish, The National Culinary Review
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